Grilled Korean Beef Tacos with Kimchi Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant fusion of Korean spices and Mexican taco tradition, featuring tender grilled beef and a tangy kimchi slaw for a refreshing contrast. This mexican ready in about 55 minutes pairs ground beef, Korean chili paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (15 ratings) Prep: 30 min Cook: 25 min Serves 4 Mexican cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 2 tablespoons Korean chili paste, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon brown sugar, and 2 minced garlic cloves. Add 1 pound ground beef and mix until evenly coated. Let marinate for 15 minutes.
  2. Step 2: Heat a large skillet over medium-high heat. Add 1/2 diced onion and cook for 3 minutes until softened. Add 1 cup corn and 1 diced red bell pepper, and cook for 5 minutes until tender. Remove from heat.
  3. Step 3: In a small bowl, whisk 1 tablespoon rice vinegar and 1/2 teaspoon sugar. Add 1 cup shredded cabbage and toss to coat. Let sit for 5 minutes.
  4. Step 4: Preheat a grill or grill pan to medium-high. Grill the marinated ground beef mixture for 8-10 minutes, breaking it into small pieces as it cooks, until no longer pink. Stir in the cooked corn and bell pepper mixture.
  5. Step 5: Warm 8 small tortillas according to package instructions. Assemble tacos by placing 1/2 cup of the beef mixture on each tortilla, topping with 1/4 cup chopped kimchi, 2 tablespoons chopped cilantro, and 1/4 cup kimchi slaw. Serve immediately with lime wedges.

Frequently asked questions

How long does Grilled Korean Beef Tacos with Kimchi Slaw take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Korean Beef Tacos with Kimchi Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Grilled Korean Beef Tacos with Kimchi Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Korean Beef Tacos with Kimchi Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Korean Beef Tacos with Kimchi Slaw?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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